Instructions

1. Preheat oven to 350 degrees F. Prepare cupcake pan with paper liners. In a mixing bowl, cream the sugar and butter. Mix until light and fluffy. Add the eggs one at a time, and mix well after each addition.

2. Mix cocoa and food colorings together to form a paste, and then add to sugar mixture. Mix well.

3. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla.

4. In a small bowl, combine baking soda and vinegar and add to mixture. Pour thick batter into cupcake papers. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely before frosting.

5. To make the frosting, beat the cream cheese, butter and vanilla together in a large bowl until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. Frost the cupcakes with a butter knife, or pipe it on with a big star tip. Embellish as desired (Image 1).

This stout-infused chocolate pudding is perfect for St. Patrick's Day, though you may crave it year round. The stout-like contrast between the pudding and topping is best seen when served in small jars or clear glasses.